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May 18, 2011

Did someone say Cheese??

As many of you may or may not know I'm not a huge { Veggies} fan! But I do try new things every now and again....shocker right? Well, my husband loves tomatoes so I decided to cook goat cheese-basil stuffed and broiled tomatoes! Still not a huge fan of { Veggies} but they were surprisingly good....although I didn't finish all of mine, Justin loved his! And that makes me happy, so I'll count this as a success!Goat Cheese-Basil Broiled Tomatoes

Ingredients

2 ripe medium tomatoes

2 tbsp extra virgin olive oil

1 clove garlic, minced

1/2 cup Panko breadcrumbs

1 handful fresh basil, chopped

6 oz goat cheese

salt and pepper to taste

Preparation

Preheat broiler to high.

Use a sharp knife to cut a 2" incision near the stem of the tomaotes, and cut in a circle, around the stem, coring the tomato. Use a teaspoon to scoop out some of the flesh, leaving about an inch on all sides of the tomato. Chop the scooped-out flesh, transfer it into a bowl and set it and the hollowed-out tomatoes aside.

Heat the olive oil in a nonstick frying pan over medium heat. Add the garlic and Panko breadcrumbs and cook, until garlic is fragrant and breadcrumbs are toasted. Transfer mixture to a plate and let cool for 5 minutes.

Combine the tomato flesh, Panko-garlic mixture, basil, goat cheese, salt and pepper. Divide mixture between the hollowed-out tomatoes and arrange on a baking sheet. Broil for 3-4 minutes, on middle rack, or until tomatoes are puckered on the outside (but not mushy) and tops are golden-brown.